Fat Tuesday/Mardi Gras

[#1cook]

Deviled Crabs


1 pound regular or backfin crabmeat, remove shells
2 tablespoons minced onions
2 tablespoons minced celery
1 tablespoon minced green pepper
3 tablespoons chopped fresh parsley
1 tablespoon Old Bay Seasoning
3 eggs, beaten
4 cups fresh bread crumbs
1 teaspoon Worcestershire sauce
3 teaspoons baking powder
1/2 teaspoon Tabasco sauce
16 to 18 natural crab or aluminum shells

Combine and mix all ingredients well. Spoon into shells, heaping up in the center. Bake in 400 degree F preheated oven for 15 to 20 minutes, until golden brown on top.

NOTE: If you use natural shells, wash them in 1 part vinegar and 2 parts water before using.

[#1cook]

Mini King Cupcakes


1/2 cup warm whole milk (110°)
2 (1/4-ounce) packages dry yeast
1/3 cup sugar, divided
1/2 cup unsalted butter, melted
3 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
3 teaspoons fresh lemon juice, divided
1 1/2 cups all-purpose flour


1/2 cup cake flour
1 tablespoon ground cinnamon, divided
1/4 teaspoon kosher salt

1 large egg, lightly beaten
1 cup powdered sugar
1 1/2 tablespoons hot water
Purple, green, and yellow sugar sprinkles

1. Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
2. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.
4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
5. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.

[#1cook]

Shrimp and Collard Greens Gumbo

4 tablespoons oil, divided
2 tablespoons flour
1 1/2 pounds uncooked shrimp, peeled and deveined
1 bunch collard greens, washed, stemmed and torn
1 pound okra, trimmed and cut into 1/2 inch pieces or 1 pound frozen cut okra
2 onions, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
16 ounces whole canned tomatoes, undrained
1 1/4 quarts shrimp stock
3 cloves garlic, crushed
1 bay leaf
1 to 2 teaspoons Creole seasoning blend
Tabasco or hot sauce, to taste
salt and freshly ground black pepper to taste

In small skillet make a medium roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat. In 4 quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux and vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes.

[#1cook]

PECAN DREAMS

1/2 pound butter, creamed
4 tablespoons powdered sugar
2 teaspoons vanilla
2 cups flour
1 cup chopped pecans

Mix all ingredients, drop by spoonfuls on greased cookie sheet. Flatten with a fork. Bake 15 minutes in a 375 degree oven. While hot roll in a cinnamon and sugar mixture.

[#1cook]

CREOLE CATFISH CAKES

2 pounds catfish fillets
1/3 cup butter or margarine
3/4 cup all-purpose flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 cups soft bread crumbs -- divided
1-1/2 cups red bell pepper -- diced
1/2 cup green onions -- minced
1/2 teaspoon hot sauce
1-1/2 tablespoons butter or margarine
2 tablespoons vegetable oil

Place fish on a lightly greased rack in a broiler pan. Broil 5 inches from heat (with electric oven door partially open) 10 to 15 minutes or until fish flakes easily with a fork. Flake fish into a large bowl and set aside. Melt 1/3 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook over medium heat, whisking constantly, 8 minutes or until mixture is thick and bubbly. Stir in salt, black pepper, and mustard. Pour over fish. Stir in 1/2 cup bread crumbs and next three ingredients; cover and chill at least 1 hour. Shape mixture by 1/4 cupfuls into patties evenly with remaining bread crumbs. Melt 1-1/2 tablespoons butter and 2 tablespoons oil in a large nonstick skillet; fry patties in batches 3 minutes on each side or until lightly browned, adding more butter or oil as needed. 8 servings.

[#1cook]

Louisiana Mardi Gras Pasta

3 cups cooked fettuccine
1/4 lb butter
2 tablespoons chopped garlic
3 tablespoons chopped green onions
1/4 cup sliced mushrooms (optional)
1/2 cup diced tomatoes
1/2 cup diced andouille sausages
1/2 cup diced shrimp, peeled and deveined
1/2 cup sauted crabmeat or crawfish
1/2 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
1/4 cup mixed bell peppers (red, green, yellow)
1/4 lb chipped cold butter
1 tablespoon chopped parsley
salt and pepper

In a cast iron pot (3 qt), melt butter over med-high heat.
Add green onions, mushrooms and andouille.
Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to
half.
Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a
sauce like consistency, approximately 5 minutes.
Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over
burner.
Do not stir with a spoon.
Continue adding butter until all is incorporated.
Remove from heat, add parsley and season to taste using salt and pepper.
Gently fold in cooked fettudcine and serve.
This is also good served cold as a pasta salad.